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Extra Crispy Baked Chicken Wings (No Fry Technique)

Close-up of a pile of perfectly glazed, crispy chicken wings on a white plate.
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You want wings that are crispy on the outside and juicy inside without deep frying. This oven-baked recipe uses a simple baking powder trick to achieve shatteringly crisp skin, making them perfect for game day or any party appetizer.

Ingredients

Scale
  • 2 lbs chicken wings (flats and drumettes separated)
  • 1 tablespoon baking powder (aluminum-free preferred)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper (optional)
  • 2 tablespoons unsalted butter, melted (for tossing after baking)
  • Your favorite sauce (e.g., Buffalo, Honey Garlic)

Instructions

  1. Preheat your oven to 425°F (220°C). Line a large, rimmed baking sheet with foil for easy cleanup, then place a wire cooling rack on top of the foil.
  2. Pat the chicken wings completely dry using paper towels. This step is crucial for crispiness.
  3. In a large bowl, combine the baking powder, salt, pepper, garlic powder, and cayenne pepper.
  4. Add the dried chicken wings to the bowl and toss thoroughly until every piece is evenly coated with the dry mixture. Noah notes that the baking powder raises the pH level of the skin, helping it brown and crisp faster.
  5. Arrange the coated wings in a single layer on the wire rack, ensuring there is space between each wing for air circulation. Do not overcrowd the pan.
  6. Bake for 25 minutes.
  7. Flip each wing over. Reduce the oven temperature to 400°F (200°C).
  8. Bake for another 20 to 25 minutes, or until the skin is deeply golden brown and very crispy.
  9. Remove the wings from the oven. Place them in a clean bowl. Drizzle with the melted butter and toss gently.
  10. Toss immediately with your choice of sauce, or serve dry with sauce on the side. Serve hot for your game day spread.

Notes

  • For the absolute crispiest skin, ensure you use aluminum-free baking powder. Standard baking powder works, but the aluminum-free version yields superior results.
  • If you plan to sauce the wings, toss them in the sauce immediately after they come out of the oven while they are hot.
  • If you prefer a dry rub finish, skip the butter and melted sauce step and toss them with an extra sprinkle of your dry seasoning mix instead.

Nutrition

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